Roasted eggplant and zucchini with lentil salad

1. Preheat oven to 220°C (fan-forced). In a large bowl toss eggplant and zucchinis with 1 tablespoon of oil and a pinch of salt. Arrange in a single layer on a lined baking tray. Roast for 25-30 minutes or until golden and tender.
2. Combine yoghurt, tahini, garlic, lemon zest and 1 tablespoon of oil in a small bowl and mix well.
3. Meanwhile, combine lentils, spring onions, parsley, mint and lemon juice in a large bowl. Toss until well coated.
4. Spread yoghurt sauce on the bottom of a large serving platter. Arrange roasted eggplant and zucchini wedges on top, spoon over lentil salad and sprinkle over almonds.

Cooking Tip: Roasting is a great way to cook eggplant. It needs much less oil than pan-frying, and still results in a lovely golden colour and crispy, crunchy edges.

Nutrition Tip: Lentils are a nutrition powerhouse packed with plenty plant fibre and protein. This makes them a great staple for vegetarians and vegans, but also a handy alternative for meat-eaters to add balance and variety.